Crumb-Top Biscoff Swirl Zucchini Bread
Biscoff spread, made from speculoos cookies, adds a deliciously spiced flavor to this zucchini bread.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Crumb-Top Biscoff Swirl Zucchini Bread
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
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Grate the zucchini and squeeze out any excess moisture.
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, beat the eggs, granulated sugar, vegetable oil, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini.
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In a small bowl, mix together the Biscoff spread, brown sugar, butter, and flour until crumbly.
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Pour half of the zucchini batter into the prepared loaf pan. Top with half of the Biscoff crumb mixture. Swirl with a knife. Repeat with the remaining batter and crumb mixture.
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Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Slice and serve.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 15g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
